Cinco Jotas Acorn fed (Whole bone-in ham) 13-16 Pounds
What you're actually buying
| Approximate weight | 13–16 lb, bone-in |
| Servings of 1 oz | about 109 |
| Cost per serving | about $13.75 |
Servings are an estimate based on typical edible yield once bone, rind and outer fat are removed.
Pata Negra acorn-fed whole bone-in ham, Cinco Jotas, 13–16 lb | 100% Ibérico
Cinco Jotas acorn-fed 100% Ibérico ham is considered by many to be the most exclusive gourmet jamón in the world, brought directly from the age-old dehesas of Jabugo in southwest Spain.
Cinco Jotas ham comes only from pure-bred Ibérico pigs raised free-range in the dehesas. It is a long and slow process: a typical 100% Ibérico pig takes nearly two years to reach full development, followed by about three years of natural curing in local cellars.
Ingredients
100% Ibérico pork ham, sea salt, seasoning (sugar, sodium nitrite, potassium nitrate, sodium ascorbate).
Nutritional Information
Serving size 1 oz (28 g). Servings per container varied. Calories 90. Calories from fat 50. Total fat 5 g (7%), Saturated fat 2 g (8%), Trans fat 0 g (0%). Cholesterol 8 mg (3%), Sodium 500 mg (21%), Total carbohydrate less than 1 g (0%), Dietary fiber 0 g (0%), Sugars 0 g, Protein 10 g. Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.
How to know it's the real thing
Spanish law (Real Decreto 4/2014) requires every Ibérico leg to carry a coloured seal on the hoof declaring breed and feed. Four colours, no ambiguity:
- Black — bellota 100% ibérico: pure Iberian breed, acorn-fed, free-range
- Red — bellota ibérico: crossed breed, acorn-fed, free-range
- Green — cebo de campo: free-range, fed on grass and grain
- White — cebo: grain-fed, raised indoors
This piece carries the black seal, the highest of the four grades. The seal stays on the leg — check it yourself before the first cut, and see which label words mean nothing at all.
It needs a stand and a long knife. Those are $88, not $500.
This is one of the most expensive pieces in the shop, so the question people ask is what the rest of the setup will cost on top. The answer is two items, bought once, and on a leg at this price they are under 6% of what you are already spending.
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Cuenca ham holder Natural wood, made in Spain. No rotational system listed. |
$49 |
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Professional carving knife, 295 mm, with sharpener The blade has to be longer than the width of the leg and thin enough to leave the slice translucent. |
$39 |
| Total, once | $88 |
Spread over the 109 servings this leg declares, $88 is $0.81 a serving. All in, $1,499 + $88 = $1,587, which is about $14.56 a serving instead of $13.75. The next leg goes back to $13.75, because the equipment outlives the ham.
If a leg of this size is going to be on the table for weeks, the Segovia holder at $190 declares a premium rotational system, which the Cuenca does not: you turn the leg instead of lifting it. Over 109 servings that is $1.74 a serving. Both live in ham stands and tools.
Prices verified 20 October 2026.
Cinco Jotas leg or Cinco Jotas shoulder?
Inside Cinco Jotas the real decision is not which leg, it is leg or shoulder. The Cinco Jotas bone-in shoulder is $659 against $1,499, declares about 58 servings against 109, and works out at about $11.36 a serving against $13.75. Same black seal, same producer, same Jabugo cellars: $840 less on the tag and $2.39 less per bite.
What this leg buys is quantity from one piece — about 54 plates of 2 oz against about 29. It is 13–16 lb against 8–11 lb, and it declares nearly twice the servings.
So: the shoulder if the cost per bite decides it, this leg if one piece has to feed twice as many people. Jamón or paleta: which should you buy works out all three of our pairs with the $88 spread over each one.
Not ready for a whole leg?
A 13–16 lb leg is a commitment: it needs a stand, a long knife, and someone willing to learn. Plenty of people start smaller and work up. These are the same acorn-fed Ibérico, in formats that need nothing but a plate.
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Cinco Jotas hand cut, ready to serve 3 packs × 2.5 oz · carved by a master cutter · about $21.33 an ounce |
$160 |
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Cinco Jotas paleta de bellota, sliced 3 oz × 4 packs · shoulder, same black seal · about $15.00 an ounce |
$180 |
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Fermín acorn-fed shoulder, whole bone-in 10–14 lb · about $7.66 a serving · a whole piece at just over a third of the price |
$559 |
Both sliced options cost more per ounce than this leg does, even with the $88 of equipment added in. What they buy you is no learning curve and no leftovers — we put the two formats side by side and worked out where they cross over.
For a restaurant, and for collecting it in Miami
At about $13.75 a serving, a 2 oz plate off this leg is about $27.50 of product — near the top of our published range, and the reason this is a by-the-gram menu item rather than a tapa. The cost per plate of every piece we carry is here, from the Serrano leg upwards.
At 13–16 lb this is also awkward to ship. Our Miami Beach location is at 1400 20th Street, Miami Beach, FL 33139, and the pickup instructions on file read: “Call 786 400 8379 to schedule your pickup. Bring your confirmation email when you come to collect your order.” Call before you order to check what is on the floor — what you can pick up in Miami.
Worth reading before you commit to a whole leg
- Jamón or paleta: which should you buy? — all three pairs, priced per bite, with the equipment spread over each piece.
- Bellota vs cebo de campo vs serrano — the four legal grades, and the cost per serving of the whole pieces side by side. Read it before you spend this much: the black seal is a floor, not a ranking, and two legs with the same seal can be 60% apart per bite.
- Is a whole jamón cheaper than sliced? — whole against sliced with the stand and the knife included, and the point in ounces where the whole piece wins.
- How much jamón do I need? — 109 servings feeds about 54 people at 2 oz each. This works out your own guest count, and prices the same party three ways.
- How to carve a whole jamón — first cut, which way the leg faces, what the stand and knife cost, and how to keep the cut face covered between sessions.
- The Ibérico buying guide — seals, cost per bite, bone-in vs boneless, and keeping a piece once it is open.
- All whole hams and paletas — every whole piece in one table, priced per serving.
